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Yuzu Shichimi | Japan | 12g
Shichimi with added yuzu. A sprinkle of this spice in the pot or in a bowl of miso soup brings out the aroma of yuzu.
SHICHIMI TOGARASHI: FLAVOUR OF SHINSHU
The Nishiyama area was perfect for the production of six of the ingredients needed to make shichimi, except for dried mandarin orange peel. Nishiyama was a famous hemp-producing area, so hemp seeds were easily available. Also, Japanese pepper grow naturally in the surrounding mountains. Since dried products kept longer, the last ingredient, dried mandarin orange peel, could be collected and carried from Kamigata (the modern-day Kansai area). In this way, Yawataya Isogoro was able to create shichimi togarashi with a distinctive flavour reminiscent of the mountainous region of Shinshu.